A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas: salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedode- moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, quais sejam: pimenta dedo-de-moça, alho nirá, alho poró e tomilho. Foi feito, então, um Teste de Aceitação de quantidades denominadas pequena, média e grande destes quatro condimentos, para determinação de sua intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) a 10 UFC/ml, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até às 24 horas de confronto, utilizando-se meio seletivo para coliformes termoresistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o tomilho. As plantas condimentares testadas tiveram sua atividade anticoliforme termo-resistente comprovada in loco, indicando sua aplicabilidade relacionada à qualificação sanitária e sensorial de caldo com frango cozido nos paradigmas da alimentação e nutrição sustentáveis. / From the antibacterial activity of 12 spice plants predetermined in tests in vitro by the Universidade do Rio Grande do Sul’s researchers, this activity was tested in the model “broth with cooked chicken”. A ten panelists group was firstly trained, as prescribed by the Free and Informed Consent, providing knowledge about the previously studied plants: parsley (Petroselinum sativum), marjoram (Origanum X aplii and Origanum majorana), basil (Ocimum basilicum), common sage (Salvia officinalis), thyme (Thymus vulgaris), anis-like spice (Ocimum selloi), african basilicum (Ocimum gratissimum), nirá garlic (Allium tuberosum), leek (Allium porrum), turmeric (Curcuma longa) and “dedo-de-moça” chili (Capsicum baccatum). Those spices were individualized added in the broth, then were tested by an Acceptation Hedonic Test Scale-like, to provide the four more sensory acceptable: “dedo-de-moça” chili, nirá garlic, leek and thyme. A new Acceptation Test was performed using small, medium and large quantities of those spices, establishing their more acceptable sensory intensities. The elected quantities (0,5 g of “dedo-de-moça” chili, 15 g of nirá garlic, 15 g of leek and 5 g of thyme) was singly added to the broth with chicken, then challenged with Escherichia coli (ATCC 11229), in a 10 CFU/mL concentration. The control-group was the broth without spices. The bacterial growth was measured each two hours after the inoculation, until the 24 hours of confront, using a selective medium for thermoresistant coliforms under constant incubation at 25ºC in DBO. Arbitrary values were assigned to the logarithmic growth variations. Compared to the control-group, all the spiced treatments presented significant antibacterial activity, with no significant activity when compared with each other. However, in regard of the antibacterial activity starting time, “dedo-de-moça” chili stood out, whereas the thyme stood out in regard of the activity time extension. The spice plants tested had your anti thermoresistant coliforms activity testified in loco, indicating their applicability in the sanitary and sensory sustainable nourish qualification.

A partir da atividade antibacteriana in vitro, predeterminada em doze plantas com indicativo etnográfico condimentar, testou-se este atributo in loco no modelo caldo com frango cozido. Primeiramente, procedeu-se ao treinamento de 10 avaliadores, segundo a legislação vigente quanto ao Consentimento Livre e Esclarecido, oportunizando conhecimentos prévios sobre as plantas: salsa (Petroselinum sativum), manjerona branca (Origanum X aplii), manjerona preta (Origanum majorana), manjericão (Ocimum basilicum), sálvia (Salvia officinalis), tomilho (Thymus vulgaris), anis verde (Ocimum selloi), alfavaca (Ocimum gratissimum), alho nirá (Allium tuberosum), alho poró (Allium porrum), cúrcuma (Curcuma longa) e pimenta dedode- moça (Capsicum baccatum). Realizou-se, através da adição individualizada desses condimentos ao caldo com frango cozido, um Teste de Aceitação tipo escala hedônica, selecionando, dentre os doze condimentos, quatro deles que se destacaram sensorialmente, quais sejam: pimenta dedo-de-moça, alho nirá, alho poró e tomilho. Foi feito, então, um Teste de Aceitação de quantidades denominadas pequena, média e grande destes quatro condimentos, para determinação de sua intensidade sensorialmente melhor aceita. As quantidades eleitas (0,5 g de pimenta dedo-de-moça, 15 g de alho nirá, 15 g de alho poró e 5 g de tomilho) foram acrescidas ao caldo com frango cozido, sendo estes desafiados frente a Escherichia coli (ATCC 11229) a 10 UFC/ml, tendo como grupo-controle o caldo com frango cozido sem condimentos. O crescimento bacteriano foi aferido a cada duas horas após a inoculação, até às 24 horas de confronto, utilizando-se meio seletivo para coliformes termoresistentes e incubação constante a 25ºC em DBO, sendo atribuídos valores arbitrários às variações logarítmicas de crescimento. Comparados ao controle, todos os tratamentos condimentados apresentaram, individualmente, atividade antibacteriana significativa, mesmo que sem significância quando comparados entre si. Contudo, em relação ao tempo de início da atividade antibacteriana, destacou-se a pimenta dedo-de-moça, enquanto que, em relação ao prolongamento dessa ação no tempo, destacou-se o tomilho. As plantas condimentares testadas tiveram sua atividade anticoliforme termo-resistente comprovada in loco, indicando sua aplicabilidade relacionada à qualificação sanitária e sensorial de caldo com frango cozido nos paradigmas da alimentação e nutrição sustentáveis. / From the antibacterial activity of 12 spice plants predetermined in tests in vitro by the Universidade do Rio Grande do Sul’s researchers, this activity was tested in the model “broth with cooked chicken”. A ten panelists group was firstly trained, as prescribed by the Free and Informed Consent, providing knowledge about the previously studied plants: parsley (Petroselinum sativum), marjoram (Origanum X aplii and Origanum majorana), basil (Ocimum basilicum), common sage (Salvia officinalis), thyme (Thymus vulgaris), anis-like spice (Ocimum selloi), african basilicum (Ocimum gratissimum), nirá garlic (Allium tuberosum), leek (Allium porrum), turmeric (Curcuma longa) and “dedo-de-moça” chili (Capsicum baccatum). Those spices were individualized added in the broth, then were tested by an Acceptation Hedonic Test Scale-like, to provide the four more sensory acceptable: “dedo-de-moça” chili, nirá garlic, leek and thyme. A new Acceptation Test was performed using small, medium and large quantities of those spices, establishing their more acceptable sensory intensities. The elected quantities (0,5 g of “dedo-de-moça” chili, 15 g of nirá garlic, 15 g of leek and 5 g of thyme) was singly added to the broth with chicken, then challenged with Escherichia coli (ATCC 11229), in a 10 CFU/mL concentration. The control-group was the broth without spices. The bacterial growth was measured each two hours after the inoculation, until the 24 hours of confront, using a selective medium for thermoresistant coliforms under constant incubation at 25ºC in DBO. Arbitrary values were assigned to the logarithmic growth variations. Compared to the control-group, all the spiced treatments presented significant antibacterial activity, with no significant activity when compared with each other. However, in regard of the antibacterial activity starting time, “dedo-de-moça” chili stood out, whereas the thyme stood out in regard of the activity time extension. The spice plants tested had your anti thermoresistant coliforms activity testified in loco, indicating their applicability in the sanitary and sensory sustainable nourish qualification.

Synaesthesia is a variation of normal human perception. A grapheme synaesthete, for example, can experience extra sensations, such as colours when seeing letters and/or numbers. Synaesthetic ability is commonly developed at an early age, and is linked to a genetic pre-disposition; however, there is a learnt component, as one must also learn to read and write to develop grapheme synaesthesia. To explore the extent to which synaesthesia can be learnt, a training method was employed, which was first used by Colizoli, Murre and Rouw (2012). In order to learn their own coloured letters a group of non-synaesthetic individuals read colour books, which are free eBooks reproduced to have four letters consistently appear in colour. Before and after reading, the participants completed a modified Stroop-design based on Mills (1999), which was used to measure if they had learnt the two key characteristics of synaesthesia, namely an involuntary and automatic reaction to letters. Both the colour reading (n=15) and control (n=6) groups did not have a significant involuntary reaction to letters. However, it was found that the participants had significantly more automatic reactions to letters. This included the control group, who did not read in colour, which suggests that merely completing the modified Stroop test is enough to learn the automatic characteristic of grapheme synaesthesia. / Psychology / M.A. (Psychology)

Deep learning has dominated the computer vision field since 2012, but a common criticism of deep learning methods is their dependence on large amounts of data. To combat this criticism research into data-efficient deep learning is growing. The foremost success in data-efficient deep learning is transfer learning with networks pre-trained on the ImageNet dataset. Pre-trained networks have achieved state-of-the-art performance on many tasks. We consider the pre-trained network method for a new task where we have to collect the data. We hypothesize that the data efficiency of pre-trained networks can be improved through informed data collection. After exhaustive experiments on CaffeNet and VGG16, we conclude that the data efficiency indeed can be improved. Furthermore, we investigate an alternative approach to data-efficient learning, namely adding domain knowledge in the form of a spatial transformer to the pre-trained networks. We find that spatial transformers are difficult to train and seem to not improve data efficiency.

Cette recherche-action a pour objectif de mesurer les impacts d’une expérimentation de la révision collaborative étayée en didactique de la production écrite en langues étrangères. Un dispositif d’enseignement de la révision collaborative a été élaboré et expérimenté pendant un semestre dans une classe de vingt-deux étudiants vietnamiens de français langue étrangère. Dans la classe expérimentale, les textes ont été révisés par le pair à l’aide d’une grille de révision collaborative, puis réécrits et corrigés par l’enseignant. Dans la classe de contrôle, les textes ont été écrits une fois et révisés par l’enseignant. Un corpus de textes et rétroactions, des interactions orales entre pairs, des tests, un questionnaire d’auto-évaluation, des entretiens semi-directifs ont été recueillis comme données. Les résultats montrent des impacts significatifs de la révision collaborative étayée sur les stratégies de révision, sur la qualité de la cohérence dans les textes et sur la relation entre le rédacteur et le lecteur. Ce nouveau mode d’apprentissage a été bien évalué par les étudiants. / This action-research aims to measure the effects of a trained peer review experiment in L2 writing instruction. A classroom-based study on peer review training was conducted during one semester with 22 Vietnamese students in a writing class. In the experimental group, the drafts were revised by pair with a peer review checklist questions, then rewritten and corrected by the teacher. In the control group, the drafts were written once and corrected by the teacher. Text and feedbacks corpus, pairs oral interactions, tests, questionnaire surveys and semi-directed interviews were collected as data. The analysis shows significant impacts of trained peer review on revision strategies, on quality of text coherence and on relationship between the writer and the reader. This new approach of learning was well evaluated by students.

L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais également les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les résultats confirment le rôle déterminant des procyanidines,du sucre, de l’acide, de l’éthanol sur les quatre caractéristiques organoleptiques étudiées. Il faut souligner l’influence de la concentration et du degré de polymérisation des procyanidines qui modifient les perceptions sucrées et acides. Ces travaux montrent également une sur expression de l’amertume pour les procyanidines tétramères et pentamères mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degré de polymérisation pour l’astringence.Excepté pour l’amertume, la présence de gaz carbonique modifie la perception sensorielle des échantillons testés :l’astringence augmente, le goût sucré diminue pour les solutions les plus sucrées et finalement, il semble que les dégustateurs aient plus de mal percevoir les différences d’acidité entre les échantillons. Enfin, les arômes peuvent modifier la perception du goût sucré de certains cidres par un effet de congruence. En effet, la présence de notes aromatiques « fruitées » est accompagnée d’une surévaluation du goût sucré et des notes « terreux-foin »conduisent à une diminution du goût sucré perçu. Cependant,ce phénomène de congruence semble être concentration dépendante. / The aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent.

When classifying texts using a linear classifier, the texts are commonly represented as feature vectors. Previous methods to represent features as vectors have been unable to capture the context of individual words in the texts, in theory leading to a poor representation of natural language. Bidirectional Encoder Representations from Transformers (BERT), uses a multi-headed self-attention mechanism to create deep bidirectional feature representations, able to model the whole context of all words in a sequence. A BERT model uses a transfer learning approach, where it is pre-trained on a large amount of data and can be further fine-tuned for several down-stream tasks. This thesis uses one multilingual, and two dedicated Swedish BERT models, for the task of classifying Swedish texts as of either easy-to-read or standard complexity in their respective domains. The performance on the text classification task using the different models is then compared both with feature representation methods used in earlier studies, as well as with the other BERT models. The results show that all models performed better on the classification task than the previous methods of feature representation. Furthermore, the dedicated Swedish models show better performance than the multilingual model, with the Swedish model pre-trained on more diverse data outperforming the other.

Bakgrund Nyutbildade intensivvårdssjuksköterskor beskriver det första året som mycket utmanande. Dåliga erfarenheter liksom avsaknad av stöd och återkoppling hindrar intensivvårdssjuksköterskan från att känna sig trygg i sin yrkesroll med följden att man lämnar sin anställning. Syfte Syftet med studien var att beskriva den nyutbildade intensivvårdssjuksköterskans upplevelse av att arbeta på intensivvårdsavdelning. Metod Studien bygger på en kvalitativ metod med semistrukturerade intervjuer från nio intensivvårdssjuksköterskor. Materialet analyserades med kvalitativ innehållsanalys. Resultat Resultatet i denna studie baserades på två̊ huvudkategorier, "Att använda sin kunskap och utvecklas" och "Att arbeta i en god psykosocial arbetsmiljö". De två huvudkategorier har vardera två underkategorier; "Att erhålla klinisk erfarenhet", "Att lita på sin egen förmåga", "Att arbeta med skicklig personal" samt "Att känna kollegialt stöd". Slutsats För att uppleva sig trygg i sin yrkesroll måste den nyutbildade intensivvårdssjuksköterska förvärva kunskap och lära sig att lita på sin egen förmåga. En god psykosocial arbetsmiljö framkommer som en betydande aspekt. Att få känna sig respekterad och vara en del av arbetsgruppen är fundamentalt. En god psykosocial arbetsmiljö främjar pedagogiska samtal och utbyte av kunskap, där nyutbildade intensivvårdssjuksköterskor tillåts utvecklas under trygga omständigheter. / Background Newly trained intensive care nurses describe the first year as very challenging. Bad experiences such as lack of support and feedback prevent the intensive care nurse from feeling confident in their professional role with the result of leaving their employment. Aim The purpose of the study was to describe the newly trained intensive care nurse's experience of working in the intensive care unit Method The study is based on a qualitative method. With the help of semi-structured interviews, material was collected from nine intensive care nurses and then analyzed with qualitative content analysis. Results Finally, the results of this study are based on two main categories, "Using one's knowledge and developing" and "Working in a good psychosocial work environment". The two main categories each have two subcategories. Conclusion In order to feel confident in her professional role, the newly trained intensive care nurse must acquire knowledge and learn to trust her own abilities over time. The importance of a good psychosocial work environment emerges as an important aspect in most of the interviews. To feel respected and to be part of the working group is fundamental. A good psychosocial work environment promotes pedagogical conversations and the exchange of knowledge, where newly trained intensive care nurses are allowed to develop in safe circumstances.

The main aim of the thesis was the liquefaction of Únanovka streamflow under the Těšetice dam with the focus on suitable flood protection of the villages of Těšetice, Bantice and Práče.The thesis evaluates the existing condition of the Únanovka streamflow in the river mileage 1.6593 – 6.4103. Calculation of the streamflow capacity was carried out per 1D mathematical model in the HEC-RAS programme for the selected N-year flow from the ČHMÚ hydrological study. Final value of the improved drainage from the dam was determined together with the possible value of water collection. Within the thesis the hydro-ecological monitoring of the watercourse was carried out (HEM analysis 2014).

<p>  </p> <p>Tenderness is a key sensory trait influencing beef palatability. Tumbling is a value-adding process that has been extensively applied and studied within the realm of processed meats. Various post-harvest strategies to ensure fresh beef reaches acceptable levels of tenderness have been employed, often with the aim of physically disrupting myofibrillar structure or enhancing the rate and extent of postmortem proteolysis. One such method would be the application of postmortem aging; however, the effectiveness of aging on tenderization is well-known to differ throughout individual muscles of the beef carcass. For inherently tough cuts, physical interventions such as mechanical tenderization are often used, although several detriments to quality attributes may be induced. Further, some modern consumers prefer meat products with no added non-meat ingredients. An alternative method of applying tumbling in the absence of a brine solution followed by additional postmortem aging could be a practical means to facilitate tenderization while potentially minimizing detriments to other eating quality attributes.</p> <p>To evaluate the efficacy of tumbling without brine a method of beef tenderization, the process was first assessed in the <em>longissimus lumborum </em>muscle (n=9). In this study, muscles were allocated among 0, 60, and 90 minutes of tumbling, after which aging for 0, 7, and 14 days was conducted. Immediately after the application of the tumbling process, steaks from muscles that had been tumbled were considerably more tender (24.7 N and 21.6 N for 60 and 90 minutes, respectively) than non-tumbled controls (34.8 N). Steaks from the tumbled groups maintained greater instrumental tenderness throughout the course of the aging period. These results were supported by increases in myofibril fragmentation index, as well as increased troponin-T degradation during aging. However, cooking loss was increased in tumbled steaks, which could have implications for sensory juiciness. Considering this study demonstrated that tumbling without brine inclusion followed by postmortem aging resulted in profound changes to sensory traits, further study regarding its impacts on sensory attributes and proteolysis among different beef muscles was warranted.</p> <p>The following study evaluated the combined tumbling and aging process on the quality, palatability, and proteolytic attributes of beef <em>longissimus lumborum </em>and <em>semitendinosus </em>muscles (n=16). Muscle sections were allocated among 0, 40, 80, and 120 minutes of tumbling, as well as 0 or 10 days of subsequent aging. Regardless of aging duration, tumbling for any duration increased instrumental tenderness of the <em>longissimus lumborum</em> but not <em>semitendinosus</em> muscle. Similar to the previous study, increased cooking loss was induced through tumbling. In both muscles, obvious fragmentation of the myofibrillar structure with tumbling was observed through increases in myofibril fragmentation index and transmission electron microscopy. Tumbling with aging favored the degradation of myofibrillar proteins including troponin-T and desmin; however, calpain-1 autolysis appeared mostly unchanged. Neither tumbling nor aging influenced the amount and properties of collagen, which may indicate why the process did not influence instrumental tenderness of the <em>semitendinosus </em>despite myofibrillar fragmentation and degradation. <em>Longissimus lumborum </em>muscles tumbled for any durations were rated by consumers (n=120) to be more tender with greater overall liking than control steaks. <em>Semitendinosus </em>steaks that were tumbled for 120 minutes and further aged had improved liking of tenderness with similar juiciness and flavor to control steaks at the same postmortem timepoint. These results indicated that tumbling without brine would result in myofibrillar fragmentation and favor the degradation of myofibrillar proteins during aging, while impacts on connective tissues would be minimal. Consequently, muscles without a high extent of background toughness would be effectively tenderized through tumbling, while the results would be more limited in inherently tough cuts.</p> <p>Considering these results, the process was then applied to muscles of intermediate tenderness from the sirloin, specifically the <em>gluteus medius, biceps femoris, </em>and <em>tensor fasciae latae </em>muscles (n=16). Muscles were tumbled for 0 or 120 minutes, then aged for 0 or 10 additional days. Tumbling increased the instrumental tenderness of the <em>gluteus medius </em>and <em>tensor fasciae latae </em>but not the <em>biceps femoris</em>, regardless of aging time. Cooking loss was increased with tumbling in all muscles. Similarly, myofibrillar fragmentation was also increased in all muscles, and there was some evidence to suggest that tumbling with subsequent aging would aid in the degradation of troponin-T in the <em>biceps femoris</em>. To further understand how tumbling might affect specific descriptive sensory attributes, a trained panel (n=8) was conducted on aged samples. Tumbled <em>gluteus medius </em>steaks had greater myofibrillar tenderness than non-tumbled controls; however, tenderness scores of other muscles were not affected. There was some evidence that tumbling with aging could induce the generation of off-flavors in the <em>gluteus medius </em>and <em>tensor fasciae latae</em>, as well as decrease juiciness of the <em>biceps femoris</em>.</p> <p>Taken together, these results support that tumbling without brine inclusion would be an effective strategy to improve beef tenderness and palatability, dependent on the traits of the individual cut. Improved tenderness would be primarily attributed to the fragmentation and degradation of myofibrillar structure. However, the results indicate that tenderization would be limited in cuts with a high extent of background toughness, which tumbling alone would be largely unable to disrupt. Future studies should focus on the effects of tumbling without brine inclusion with aging on oxidative stability and the potential introduction of hazards prior to industry application. Further elucidation of how the process could be optimized to maximize tenderization while minimizing potential negative impacts to flavor and juiciness would be beneficial to improving overall palatability.</p>